John Myers
Ingredients for 4 servings:
- 250 g fish fillet(s) (tuna fillet, sushi quality)
- 2 sprigs of thyme
- 4 tomatoes (cocktail tomatoes)
- Salt
- 1 tbsp oil (rapeseed oil with butter flavor)
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Cut the tuna fillet into approximately 2.5 cm thick slices, and then cut these into 2.5 cm wide strips. Pluck the thyme leaves from the sprigs and chop very finely with a chef’s knife. Wash and dry the tomatoes, and place them stem-side down in 4 egg cups. Heat a non-stick pan and brush on the rapeseed oil. Briefly fry the fish strips on all four sides, ensuring the fish remains raw inside. Season the strips with salt and sprinkle with the finely chopped thyme leaves. Then cut the strips into cubes. You will now see the raw, pink meat on two sides with a white, cooked edge all around. Skewer two tuna cubes diagonally, one behind the other, and insert the skewer into the center of the tomatoes. This serves as an amuse-gueule, or if you have several or slightly larger cubes, it can also be used as a starter.
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